4,781 butter cream recipes

Hamburg-style fish salad: poached fish cubes tossed with hard-cooked egg, pickles, and capers in a lemony mustard-mayo sauce. Chilled German salad with beet and egg garnish.

Black currant tea brownies layer cassis-infused fudge squares with a glossy berry preserve and a silky black currant tea ganache. A boozy, perfumed showstopper.

Moist supper cake made with Dr. Pepper-softened oatmeal, brown sugar, and nutmeg, finished under the broiler with a bubbling coconut-cream topping. Retro Southern dessert with real staying power.

Chocolate chip beer cake with sour cream, walnuts, and a cinnamon-sugar swirl baked in a tube pan. Incredibly moist with a tender, dense crumb from the beer and sour cream combo.

A light, soufflé-style chocolate cake loaded with crushed Girl Scout Thin Mints, topped with rich chocolate ganache and a second layer of cookie crumbs. Your sleeve of Thin Mints, leveled up.

Rich Bolognese meat sauce layered with tender noodles, creamy béchamel, and nutty Parmesan in this authentic Italian comfort classic that feeds a crowd.

Mini chip cheesecake cookies layer a chocolate graham cracker crust under cream cheese filling spiked with melted chocolate chips. Each two-bite cup bakes in a mini muffin tin. Bite-sized cheesecakes built for parties.

Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.

Chewy butterscotch cookies with dark brown sugar, chopped walnuts, and a melted caramel-cream drizzle. Each cookie crowned with a walnut half and baked low and slow.

Moist chocolate truffle cake with melted semi-sweet chocolate, cocoa, butter, and whipped egg whites. Dense, fudgy, and barely set in the center. Just a dusting of powdered sugar.

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.

Sweet onion quiche with a triple-cheese filling of American, Swiss, and caraway cheese, sauteed ham, sour cream custard, and crumbled bacon on top.

Pineapple upside-down cake with a butterscotch brown sugar base, pineapple rings, and maraschino cherries baked in a round pan. Served warm with whipped cream.

Cravatta with asparagus spears wrapped in ham, spread with shallot-mustard cream sauce, and baked with Fontina and Parmesan until bubbly and golden.

German fruit torte with a buttery press-in pastry shell, glazed fruit filling, almond-meringue coated sides, and sweetened whipped cream on top. A showpiece dessert.

Turnip gratin with potatoes, Gruyere cheese, and fresh dill baked under a crispy breadcrumb topping. A creamy, nutmeg-scented side dish that can be prepped a day ahead.